Ingredients
Midd le Eastern Lamb ROast
Honey Spiced Vegetables
2 (2½ lb.) lamb boneless leg roast or (4 lb.) lamb roast or shoulder ⅓-½ cup spice mix ¼ cup olive oil or ½ cup Greek yogurt Honey Spice Roasted Vegetables 1½ lb. carrots, cut into thick wedges 1 red onion, cut into thick wedges 1 (400 g) can chickpeas, drained 1 Tbsp. spice mix 1 Tbsp. olive oil 1 Tbsp. honey
Fresh coriander or mint, to serve Spice Mix 2 Tbsp. ground cumin 2 Tbsp. ground coriander 3 tsp. ground cinnamon 3 tsp. garlic salt 2 tsp. ground ginger 2 tsp. ground turmeric, optional 2 tsp. paprika, optional 1 tsp. ground pepper
Directions 1. Mix the ⅓-½cup spice mix with oil in a bowl and rub all over lamb. Leave to marinate in a Season Serve Container for a couple of hours or overnight is best. 2. Preheat oven to 350°F/180°C. Place lamb into 6 Qt. UltraPro Roasting Pan. Cover and cook for 25 minutes per pound of lamb, about 1 hour 40-50 minutes. Increase cooking times to 2- 2½ hours for shoulder until it can be shredded. 3. After 1 hour of cooking, Remove the cover. Combine vegetable ingredients except for coriander and place in inverted 6 Qt. UltraPro Roasting Pan cover. Place lamb on lower shelf lamb and place vegetables on upper shelf. Roast for 30-40 minutes until vegetables are slightly golden and lamb is tender and golden. 4. Carefully remove roast and allow lamb to stand 15 minutes before removing any string and slicing. Increase temperature to 200°C and cook vegetables until golden. Season with to taste. 78
